The recipe calls for "bulk" chorizo which means the uncooked kind, that looks more like a breakfast sausage. In most cases, you'll get the soft variety of chorizo in casings, from which you must squeeze out the sausage, to crumble up and cook for this purpose. I've saved this recipe for Thanksgiving weekend . . . it looks like such a good one! ;o)

Boulangere would be the best person to answer this herself. Chorizo is a fairly broad term because in Spanish it just means "sausage". Spanish regional chorizos are very different from the Mexican style. For cooking I generally use a semi-cured variety as to one which has aged longer. "Hard" does not mean it's already been cooked, it's just been curing for a long time in controlled climate.